Three Easy Ways To Use Puff Pastry

Mix or blend together the butter, garlic, lime and fresh herbs. If you’re adding the chilli for some heat, now is a good time to include it.

In another bowl, with a fork, mash together the crab meat with the crème fraîche and a beaten egg. Season.

Roll out the puff pastry and slice into rectangles to the size you’d like each mini parcel to be.

Place 1 tsp of the herb butter in the centre of each rectangle. Spoon in 1 tbsp of the crab meat mixture. Season.

Fold each corner into the centre, over the filling. Place onto a greased baking tray or parchment paper. Before placing in the oven, beat the second egg and brush it over the pastry for a wholesome glaze.

Bake for 15-20 minutes at 180°C until cooked. Set aside to cool a little before eating. Garnish with any remaining tarragon.

Roll out the puff pastry onto a floured surface. Once it’s about 0.5-1cm thin, slice off one third and set aside (this will be the top). Butter or oil a pastry dish. Line with the remaining two-thirds of puff pastry.

In a large pan, heat a little oil and pop in the celery, onions and carrots. Sauté. Add the beef. Cook gently on a low heat. Throw in the spices and dried herbs and the tomatoes. Continue to warm on a low heat so everything is gently bubbling. Season with salt and pepper.

Pour in the honey. Taste and check you’re happy with the seasoning. When it’s reduced, after about 20 minutes or so, set aside.

To assemble the pie, place the meat in the pastry. Make some wells in the meat for the eggs. Crack the eggs into the dents. Fork through a little.

Place the pastry top over and sprinkle with the sesame seeds. Brush with egg wash. Bake for 30 minutes at 180°C.

Preheat the oven to 190°C-200°C. Line a baking tray with parchment paper. Briefly blend the pecans or finely chop. Then mix with the maple syrup.

Roll out the puff pastry. Paste the chocolate spread across half of it, then add the pecan and maple mix. If you’re including the orange zest, finely grate it over now. Fold the other half of the rectangle over. Now slice into strips towards you.

Carefully twist each strip. Brush each one with the egg wash. Bake for 20 minutes or until crisp and golden.

Serve on small plates with clotted cream or vanilla ice cream.